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YIELD: 4 servings
TOTAL TIME: 1 hour and 30 minutes
ACTIVE TIME: 30 minutes
DIFFICULTY: Medium
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| INGREDIENT | WEIGHT | VOLUME |
|---|---|---|
| Flour, all-purpose | For dusting | – |
| Pie dough, single crust | – | – |
| Butter | 14 g | 1 tbsp |
| Shallots, sliced | 200 g | 2 cups |
| Portobello mushrooms, sliced | 340 g / 12 oz | 6 cups |
| Salt | To taste | – |
| Black pepper, freshly ground | To taste | – |
| Eggs | 270 g | 6 large eggs |
| Cream | 165 g | 175 mL / ¾ cup |
| Gruyere cheese, grated | 115 g | 1 cup |
| Salt | To taste | – |
| Black pepper, freshly ground | To taste | – |
[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]1 Preheat oven to 190°C / 375°F
2 On a floured work surface, using a rolling pin, roll out pie dough to a 30 cm / 12” round.
3 Place pie dough in a 23 cm / 9” pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans.
4 Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
5 In a large skillet, melt butter over medium-high. Add shallots and mushrooms and season with salt and black pepper. Cook until light golden, about 8 to 10 minutes.
6 In a medium bowl, whisk together eggs and cream. Add shallots, mushrooms, Gruyere cheese, salt and black pepper. Whisk and pour into pie crust.
7 Bake until the center of quiche is set, about 40 to 45 minutes. Serve warm or at room temperature.[/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]
- Use your favorite mushroom in this quiche. For added flavor, use a couple of varieties; shiitakes work well
- Alternatively, you can make your own pie crust
- You can substitute Gouda or Provolone cheese for Gruyere
- Garnish with chives or parsley if you wish
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